Tip - How to Squeeze More Juice Out of Lemons & Limes—Without Getting Any Seeds

The late, great writer Laurie Colwin once wrote that if she were allowed to have only one fruit in her kitchen, she would always choose lemons (or limes, since they can often be used interchangeably). Any dedicated home cook would agree wholeheartedly. Lemons add dimension to soups, stews, and stir-fries. A mere tablespoon of that golden juice is invaluable in marinades, roast chicken, vinaigrettes, and on fish. In desserts, lemon is really an MVP, whether you like classic lemon bars or rich and tangy lemon panna cotta. The citric acid mimics the savor of salt and the zest from a lemon can